A vibrant and tangy chutney made with fresh mint leaves, apple, orange, and a hint of heat from green chilies.
10 minutes
A vibrant and tangy chutney made with fresh mint leaves, apple, orange, and a hint of heat from green chilies.
1. Gather Ingredients
Gather all the ingredients: fresh mint leaves, lemon juice, green chilies, diced apple, cubed orange, and salt. Ensure your mint leaves are well-packed and washed.
2. Blend Ingredients
Place all the ingredients into an electric blender. Blend at high speed until the chutney reaches a smooth and even consistency, aiming for a paste-like texture.
3. Adjust Seasoning
Taste the chutney and adjust the salt or lemon juice if needed. Serve immediately or store in the refrigerator for later use.
Choose crisp, tart apples like Granny Smith for the perfect balance in your chutney. The apples should be firm to touch, indicating freshness and acidity that'll contrast nicely with the sweetness of the oranges.
Toast your spices in a dry pan before grinding them. This releases their essential oils and intensifies their flavors. If using pre-ground spices, ensure they're fresh for the best taste.
Adjust the sugar according to the tartness of the apples and the sweetness of the oranges. Start with less than the recipe calls for, then taste and adjust as needed.
When adding orange zest to your chutney, make sure to use only the colored part of the peel. The white pith can introduce bitterness. A microplane zester will give you a fine zest that melds seamlessly into the chutney.
Use fresh mint leaves, and add them towards the end of the cooking process to retain their bright color and fresh flavor. Chopping the mint just before using it prevents it from wilting and turning black.
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